2017/18 CATERING AND BANQUET GUIDE Includes A/V services and pricing BANQUET INFORMATION PROGRAM ARRANGEMENTS

• Please advise your Convention Services GUARANTEES Manager of any special requirements you may • Final guarantees are due, including function have in the areas of audio-visual equipment, rooms, 72 business hours prior to the In order to provide optimum service, a final display equipment, labor, etc. An itinerary must event. You must specify the guarantee for guaranteed count of the number of guests in be submitted 60 days prior to arrival. all functions involving food and beverage; attendance is required 72 business hours in otherwise your anticipated attendance will be advance of the function. This number will be • Any modifications to the program shall require used. This is also applicable to coffee/soft drink considered your minimum guarantee, not subject mutual written approval from both parties. breaks. Sunday, Monday and Tuesday event to reduction, for which you will be charged. If Subsequently, any changes may affect the rates counts are due by 2 p.m. the preceding Friday. established as written in this contract. a guarantee is not received 72 business hours • The Resort has the following policy with in advance, the expected number of attendees • We require 24 hours notice of any cancellation respect to signs: signs displayed outside specified at the time of booking will prevail. We will of audio-visual equipment ordered from or function rooms should be freestanding or be prepared to serve 5% above your guarantee. If through the Resort. Failure to adhere to the on an easel and of professional quality. No more than the guarantee are served, you will be aforementioned policy will result in charging adhesive other than Resort approved tape billed for the actual number of guests served. the full amount of the equipment on a per day should be used to affix a sign to a wall. The basis. Resort will approve and assist in the placement FUNCTION ROOMS • The Resort will not accept delivery of packages of all signs. more than 7 days prior to your function date • All meeting room layout, set-up and diagrams Function rooms are assigned according to and the sales, catering or BOYNE manager must be pre-approved and in accordance with the anticipated number of guests and set-up should be made aware of such a delivery in the state and local fire codes. requirements at the time of booking. Should these writing. Shipments must include company/ factors change, BOYNE reserves the right to group name, your representative’s name, return • All planned food and beverage, audiovisual transfer the function to a more appropriate space. address, and date of function. The Resort will and equipment rentals are subject to taxes, As other groups may be utilizing the same room not assume any responsibility for the damage 21% service fee and the current Michigan state you are prior to, or following your function, please or loss of merchandise sent to the Resort for sales tax, which is 6%. Taxes are subject to adhere to the times agreed upon. Should your time storage. Special regulations apply to exhibits. change. schedule change, please notify us and every effort Please contact the Resort for the specifics. • Extending past recommended times for meal will be made to accommodate your request. • BOYNE policy and Michigan State Liquor functions will result in a 15% surcharge of the menu price for every additional 30 minutes. SECURITY Law prohibit food and beverages from being brought into or consumed in public facilities. • To ensure optimal quality, buffets will be left up for a maximum of two hours. BOYNE will not be responsible for damage or loss • BOYNE policy prohibits food from being of any merchandise or articles left on property removed from a buffet. prior to, during, or following a function. You may CANCELLATION POLICY arrange for security in advance of your function. See your BOYNE representative for specific Cancellation of confirmed meal functions will be details. At the discretion of BOYNE, security billed at 100% of the expected revenue of the meal personnel may be required for certain functions. if canceled within 30 days of the group arrival. The charge for this service will be added to your bill. BREAKFAST 3

CONTINENTAL BREAKFASTS BREAKFAST BUFFETS ADDITIONS TO YOUR BUFFET SELECTION Based on one hour. 25 person minimum. The Meeting Administrator • 13 For each additional 30 minutes add 2 per person. Hard Boiled Eggs • 8 per dozen Sliced fresh fruit, assorted Danishes, muffins, bagels, The Monument • 17 Eggs Benedict • 6 per person cream cheese, butter and preserves. Sliced seasonal fruit, farm fresh scrambled eggs Broccoli or Smoked Cheddar Quiche • 4 per person Heart Smart Healthy Start • 14 with cheddar, bacon, sausage links, assorted toasts, breakfast potatoes and pancakes with warm maple Chef-Attended Omelet or Sliced fresh fruit, assorted yogurts and steel-cut syrup. Belgian Waffle Station • 5 per person oatmeal with skim milk, brown sugar and dried fruit topping. * A $50.00 fee is assessed for all chef-attended stations. The Alpine • 20 Assorted Danishes, muffins, bagels, cream cheese, PLATED BREAKFAST butter, preserves, sliced fresh fruit, yogurt and granola parfaits, broccoli and smoked cheddar quiche and Includes juice, coffee and tea service. Maximum of 50 guests. salmon lox.

Mountain Morning • 14 ADDITIONS TO YOUR BUFFET SELECTION Farm fresh scrambled eggs, bacon or sausage links, Based on one hour. breakfast potatoes and toast. Yogurt Bar • 4 each French Toast • 15 Garnished with berry compote, whipped cream and Sausage, Egg And Cheese Breakfast Sandwiches • 5 each maple syrup. Served with bacon or sausage links. Assorted Cold Cereals And Milk • 3 each

Eggs Benedict • 17 Turkey Bacon or Turkey Sausage Links • 3 per person Two poached eggs and Canadian bacon set atop two Steel-Cut Oatmeal With Milk And Raisins • 3 per perosn English muffins with Hollandaise sauce. Served with breakfast potatoes.

Buttermilk Pancakes • 14 Stack of fluffy pancakes with warm maple syrup. Served with your choice of bacon or sausage links. BEVERAGES AND SNACKS 4

BEVERAGES A LA CARTE BAKERY ITEMS A LA CARTE THEMED BREAKS

Coffee• 29 per gallon | 15 per pot Homestyle Mini Muffins • 12 per dozen Solace Rejuvenation • 9 Crisp vegetable crudités with hummus, granola bars, Decaffeinated Coffee • 29 per gallon | 15 per pot Assorted Danishes • 24 per dozen whole fresh fruit and deluxe dried fruit and nut mix.

Assorted Herbal Teas • 3 per tea bag Assorted Mini Donuts • 17 per dozen At the Movies • 10 Iced Tea • 25 per gallon | 15 per carafe Assorted Scones • 28 per dozen Popcorn, candy bars, tortilla chips, salsa, large pretzels with mustard and hot cheese sauce. Lemonade • 25 per gallon | 15 per carafe Deli Bagels with Cream Cheese • 24 per dozen

Fruit Punch • 25 per gallon | 15 per carafe DRY SNACKS A LA CARTE SNACK ITEMS A LA CARTE Pricing based on per 25 guests. White or Chocolate Milk • 28 per gallon | 11 per carafe Whole Fresh Apples, Oranges and Bananas • 2.5 each Hot Chocolate • 29 per gallon | 15 per pot Freshly Popped Popcorn • 25 Individual Bags of Chips or Pretzels • 2.5 each Orange, Cranberry or Apple Juice • 29 per gallon | 12 per pot Pretzels • 25 Assorted Granola Bars • 3 each Bottled Water • 2.5 each Potato Chips and French Onion Dip • 30 Assorted Ice Cream Novelties • 3 each Assorted Coca-Cola Soda • 2.75 each Chex Mix • 35 Kind Bars • 4 each PowerAde • 3.5 each Deluxe Trail Mix • 40 Assorted Cookies • 24 per dozen Assorted Bottled Juice• 3.5 each Tortilla Chips and Salsa • 40 Fudge Brownies • 24 per dozen Pellegrino Sparkling Mineral Water • 4 each Mixed Nuts • 50 Rice Krispie Treats • 12 per dozen Energy Drink • 4.5 Chocolate Covered Strawberries • 3 each LUNCH AND DINNER 5

LUNCH ENHANCEMENTS LUNCH & DINNER BUFFETS LUNCH & DINNER BUFFETS

Soup • 4 Mario’s Pizza Buffet• 17 lunch | 21 dinner Executive Deli Luncheon • 21 lunch | 26 dinner 75 per maximum. Tomato-Basil Bisque, Beef Barley, Classic Chicken Garden tossed with cherry tomatoes, cucumbers, Noodle, Minestrone, Broccoli Cheddar, Cream of shredded cheese, croutons and assorted dressings. Salad Option (select two): Mushroom, Gazpacho, Loaded Baked Potato, Butternut Assorted housemade 12 slice pizza, garlic breadsticks Chilled Pasta Primavera, Creamy , Michigan- Squash Bisque with marinara sauce. Assorted cookies and brownies. style , Thai Chicken Noodle Salad, Greek Farmer’s Salad Lakeside Grille • 19 lunch | 24 dinner Dessert • 3 Sandwich & Wrap Option (select three): Fresh Fruit Cup, Chocolate Mousse, German Garden tossed salad with cherry tomatoes, cucumbers, Prosciutto, hard salami, mozzarella, roasted red peppers Chocolate Cake, Traditional Carrot Cake, Apple, shredded cheese, croutons and assorted dressings. and pesto on focaccia bread. Cheery Pie, Blueberry Pie Michigan-style potato salad, traditional baked beans and fresh corn on the cob. Grilled hamburgers, Herb and pepper roasted sirloin with Boursin cheese bratwursts and hot dogs. Served with cheddar, Swiss, on a hoagie roll. LUNCH & DINNER BUFFETS lettuce, tomato, pickle, onion, pickle relish, sauerkraut, Based on one hour. mustard, ketchup and mayonnaise. Assorted cookies Roasted chicken with lettuce, tomato and sun-dried aioli 100 service fee for fewer than and brownies. on a whole wheat hero. 50 guests, 25 person minimum. Roasted turkey with caramelized onions, Swiss and Served with iced tea, lemonade, coffee and tea service. Add grilled chicken breast, turkey burgers or veggie burgers 3 per person. bistro sauce on focaccia bread. Soup & Salad Bar • 15 Traditional mayonnaise based or oil and lemon based South of the Border • 19 lunch | 24 dinner Garden tossed salad with cherry tomatoes, onions, white albacore , lettuce, tomato in a pita olives, cucumbers, broccoli, carrots, shredded cheese, Garden tossed salad with cherry tomatoes, cucumbers, pocket. croutons, assorted dressings and . Chef’s shredded cheese, croutons and assorted dressings. Tortilla chips, salsa, queso dip, refried beans and Grilled vegetable sandwich with provolone and sun- choice cold salad, garlic breadsticks, choice of two dried tomato aioli on ciabatta bread. soups. Spanish rice. Beef wet burritos, tacos with hard and soft shells, beef and chicken fajitas. Served with Dessert Option (select two): Director’s Deli Board • 18 lunch | 23 dinner grilled onions, peppers, shredded cheese, chopped Chocolate Chip Cookies, Chocolate Dipped tomatoes, shredded lettuce and sour cream. Fruit filled Strawberries, Fudge Brownies, Apple Strudel Garden tossed salad with cherry tomatoes, cucumbers, empanadas. shredded cheese, croutons and assorted dressings. Deli display featuring shaved ham, smoked turkey, Little Italy • 19 lunch | 24 dinner roast beef, cheddar and Swiss. Served with assorted with Romaine, garlic croutons and sandwich breads and wraps, tomato, lettuce, onion, creamy Caesar dressing. Garlic breadsticks with mustard, mayonnaise, deli sauce, potato chips and marinara. Antipasto display featuring sliced salami, assorted dessert bars. ham, mozzarella, roasted peppers and olives. Baked vegetarian lasagna. Italian-seasoned zucchini and Add tuna salad, , or roasted squash. Tiramisu. vegetable platter 2 per person. LUNCH AND DINNER 6

LUNCH & DINNER BUFFETS LUNCH & DINNER BUFFETS BOXED SANDWICHES CONTINUED Based on one hour. 100 service fee for fewer than Great Lakes Luncheon Continued Turkey BLT Wrap • 16 50 guests, 25 person minimum. Vegetarian Options: Whole wheat wrap with turkey, bacon, lettuce, tomato Served with iced tea, lemonade, coffee and tea service. and soft herb French cheese. Eggplant Parmesan Great Lakes Luncheon • 21 pick two | 26 pick three Tuna Sandwich • 16 Dinner 25 pick two | 30 pick three Quinoa Stuffed Pepper Traditional mayonnaise based or oil and lemon Garden tossed salad with cherry tomatoes, cucumbers, Vegetarian Lasagna Roulades with Grilled Fresh based white albacore tuna salad, leaf lettuce, tomato, shredded cheese, croutons and assorted dressings. Vegetable Ragout provolone on a soft roll. Luncheon rolls with butter. and marinated cucumber-tomato salad. Includes chef’s choice Starch Options (choose one): Veggie Roll • 16 vegetable and desserts. Oven Roasted Potatoes, Wild Rice, Garlic Mashed Potatoes Whole wheat wrap stuffed with cucumber, onion, green Beef & Pork Options: pepper, tomato, shredded mozzarella and hummus. Grilled Skirt Pepper Steak with Peppers and Onions BOXED SANDWICHES Includes your choice of one sandwich, whole fruit, dry Sirloin Stroganoff with Kluski Noodles snack, cookie and bottled water. Whole Roasted Pork Loin with Michigan Maple Glaze Roast Beef & Cheddar • 16 Poultry Options: Soft roll layered with roast beef, cheddar, onion, tomato, Chicken Cordon Blue leaf lettuce, bistro sauce on the side. Chicken Marsala with Cremini Mushrooms and Trottole Pasta Ham & Cheese • 16 Soft roll layered with ham, cheddar, onion, tomato, leaf Roast Turkey Tenderloin with Turkey Sausage, lettuce, bistro sauce on the side. Cranberry and Walnut Stuffing

Fish Options: Corned Beef Sandwich • 16 Camp-Style Rainbow Trout with Bacon, Caramelized Corned beef, Swiss, lettuce, tomato on marble rye with Onions and Almonds Thousand Island dressing and mustard on the side. Grilled Salmon with Honey-Peach Salsa

Parmesan or Potato Encrusted Great Lakes Whitefish with Lemon-Caper Buerre Blanc LUNCH 7

PLATED PLATED SANDWICHES PLATED LUNCHEON ENTREES

Includes iced tea, lemonade, coffee and tea service. All Includes iced tea, lemonade, coffee and tea service. All Includes iced tea, lemonade, coffee and tea service. All salads are served with rolls and butter. sandwiches are served with housemade potato chips and a entrees invlude a garden or Caesar salad, rolls and butter pickle spear. Substitute veggie chips for 2 per person. and chef’s choice vegetable.

Cobb Salad • 17 Italian Grinder • 15 Stuffed Chicken Breast• 19 Mixed greens, grilled chicken, bacon, avocado, blue cheese, tomato, hardboiled egg, choice of dressing. Salami, ham, provolone, tomato, onion, banana peppers, Apple-Brie and cranberry stuffed chicken breast Italian dressing on a grinder sub. drizzled with a Michigan apple cider jus. Served with Arugula Watercress Salad • 14 wild mushroom rice pilaf. Michigan Chicken Salad Croissant • 15 Granny Smith apple sticks, goat cheese, toasted pine Sautéed Chicken Breast • 19 nuts, dried cranberries, lemon blood orange . Homemade chicken salad with northern Michigan cherries, celery, walnuts, leaf lettuce on a flaky Chicken breast finished with a Boursin cream sauce and Add tuna, chicken, salmon or shrimp 5 per person. croissant. garnished with fresh raspberries. Served with rice pilaf.

Northern Michigan Salad • 17 Smokin’ Granny Wrap • 15 Great Lakes Whitefish• 18 Michigan Bibb lettuce, grilled chicken, gorgonzola, dried Buffalo chicken by Boar’s Head, smoked bacon, Broiled whitefish finished with lemon-thyme butter cherries, toasted walnuts and green apple vinaigrette. cheddar, Granny Smith apple sticks, toasted sunflower sauce. Served with rice pilaf. seed-cranberry sauce, honey lime chipotle aioli, Grilled Chicken Caesar Salad • 16 cheddar encrusted garlic herb wrap. Quinoa Stuffed Pepper• 15 Romaine, grilled chicken, garlic croutons, shaved Vegetables and quinoa stuffed into a bell pepper and parmesan, creamy Caesar dressing. Croissant Club • 16 roasted. Turkey, ham, bacon, cheddar, lettuce, tomato and • 14 mayonnaise on a flaky croissant. Countryside Ratatouille • 15 Mozzarella, tomato, fresh basil, balsamic vinaigrette. Seasoned eggplant, zucchini, squash and seasonal Roast Beef • 15 vegetables, sautéed in vegetable stock. Roast beef, Boursin cheese, lettuce, tomato, onion and bistro sauce on a soft onion roll. Meatloaf • 17 Beef and pork blend, morel mushroom demi glace, garlic mashed potatoes. HORS D’ OEUVRES 8

ASSORTED DIPS & SPREADS HOT DISPLAYS Serves 25 people 4-6 pieces per person is recommended. Serves 25, 50, 100 guests. Price is based on 25 pieces. French Onion Dip with Potato Chips • 35 Artisan Cheese & Crackers • 135 | 250 | 485 Chicken Strips • 45 Roasted Red Pepper Hummus with Pita Crisps • 55 Array of domestic and imported cheeses, garnished Choice of buffalo, cherry BBQ, maple-sriracha. Served with grapes and berries. Served with assorted crackers. Seven Layer Mexican Dip with Tortilla Chips • 55 with ranch or blue cheese and celery. Vegetable Crudités • 80 | 150 | 280 Spinach Artichoke Dip with Pita Crisps • 70 Chicken Wings • 45 Assorted fresh seasonal vegetables. Served with choice Warm Crab Dip with Pita Crisps • 80 Choice of buffalo, cherry BBQ, Asian sesame. Served of roasted red pepper hummus or spinach dip. with ranch or blue cheese and celery. Smoked Salmon Pate • 265 (serves 50) Seasonal Fresh Fruit & Berries • 95 | 180 | 335 Served with assorted crackers. Jalapeno Poppers with Ranch • 45 Assorted fresh seasonal fruit and berries. Served with Meatballs Au Poivre or Sweet and Sour • 45 choice of chocolate fondue or yogurt dip. CHILLED 4-6 pieces per person is recommended. Miniature Spanakopita • 45 Brie En Croute • 80 | 150 | 280 Price is based on 25 pieces. Creamy French Brie wrapped in puff pastry. Served Pesto, Mushroom and Olive Pizzettes • 45 with apricot preserves, fresh blueberries, crackers and Antipasto Skewers with Balsamic Reduction • 40 Sausage Stuffed Mushroom Caps • 45 bread pieces.

Avocado and Tomato Tartlets • 40 Apple and Brie Quesadillas • 50 Assorted Dips & Spreads • 80 | 150 | 280 Fresh Fruit Kabobs • 40 Margherita Pizzettes • 50 Spinach artichoke dip, hummus, warm crab dip and salsa. Served with tortilla chips, assorted crackers and Fresh Tomato-Basil Bruschetta • 40 Wild Mushroom Quesadillas with Sour Cream bread pieces. and Salsa • 50 Italian Sausage and Tomato Tartlets • 40 Italian Antipasto • 80 | 150 | 280 Asparagus and Cheese Phyllo Puffs • 65 Walnut, Apple and Gorgonzola Strudel Bites • 40 Sliced salami, ham, mozzarella, provolone, assorted Crab Cakes with Cajun Remoulade • 120 olives, roasted red peppers, pepperoncini’s and Wild Mushroom Bruschetta• 40 artichoke hearts. Lamb Lollipops with Mango Cranberry Chutney • 120 Assorted Sushi (California, Spicy Tuna and Cucumber Rolls) • 65 Miniature Beef Wellingtons • 120 Taste of Michigan • 115 | 220 | 410 Assorted Michigan artisan cheeses, Michigan jam, Shrimp Cocktail • 65 Scallops Wrapped in Bacon • 95 jellies, berries, smoked whitefish and smoked duck sausage. Served with crackers and bread pieces. Smoked Whitfish• 190 (serves 50) Served with assorted crackers. DINNER 9

DINNER BUFFETS DINNER BUFFETS DINNER BUFFETS Based on one hour. 100 service fee for fewer than The Mighty Mac • 33 pick two| 38 pick three Progressive Dinner Stations • 45 50 guests, 25 person minimum. Garden tossed salad with cherry tomatoes, Salad Station: Served with iced tea, lemonade, coffee and tea service. cucumbers, shredded cheese, croutons and assorted Farm market baby greens. Marinated vine ripened 100 service fee for all chef-attended stations. dressings. Dinner rolls with butter. Chilled pasta tomatoes and cucumbers, parmesan crisps and salad and five . Chef’s choice starch, assorted vinaigrettes. . Char-grilled asparagus, artichoke Valley View • 27 vegetable and assorted desserts. hearts and Maui onions. Imported cheese and olives. Garden tossed salad with cherry tomatoes, cucumbers, Mediterranean couscous salad. shredded cheese, croutons and assorted dressings. Chef-Carved Options: Dinner rolls with butter. Breaded pork chop with Roast Prime Rib of Beef Pasta Station: Wild mushroom ravioli and bucatini pasta. Three Granny Smith apple chutney. Baked lemon herb Roast Beef Strip Loin chicken. Broiled whitefish provencal with tomatoes, cheese tortellini with vodka sauce, sun-dried tomato peppers, olives and garlic. Yukon gold mashed Roast Pork Loin cream sauce, pesto cream sauce, bolognaise sauce. potatoes. Green bean medley. Chef’s choice assorted Italian sausage and grilled chicken. Assorted vegetables desserts. Poultry Options: and anchovies. Chicken Oscar stuffed with Crab Meat and Asparagus topped with Classic Béarnaisesauce Far East Grilling Station: The Classic • 30 Flank steak and roast chicken breast. Coconut-curry Garden tossed salad with cherry tomatoes, cucumbers, Roasted Breast of Chicken with Boursin Cream sauce sauce, miso-ginger soy sauce, citrus chili sambal and shredded cheese, croutons and assorted dressings. and Fresh Raspberries cilantro-scallion pesto. Smoked peppers and onions. Dinner rolls with butter. Chilled pasta salad and five Spinach and wild leek ragout. Steamed Jasmine rice. bean salad. Carved London broil. Sautéed chicken Roasted Breast of Chicken with Gorgonzola, Pear and breasts with forest mushroom sauce. Camp style Walnut Cream sause Flambé Dessert Station: walleye with caramelized onions, toasted almonds and Cherries jubilee or bananas foster served with vanilla Fish & Seafood Options: bits of bacon. Oven roasted red potatoes and seasonal ice cream. Parmesan or Potato Encrusted Great Lakes Whitefish vegetables. Chef’s choice assorted desserts. with Lemon-Caper Buerre Blanc Substitute London broil with chef-carved prime rib for Scottish Salmon an additional 5 per person. Grilled Shrimp Skewers with Citrus Glaze Northern Michigan Grille • 32 Vegetarian Options: Garden tossed salad with cherry tomatoes, cucumbers, Countryside Ratatouille shredded cheese, croutons and assorted dressings. Dinner rolls with butter. Chilled pasta salad, Michigan- Quinoa Stuffed Pepper style potato salad. New York strip steak, BBQ pork ribs and BBQ chicken. Oven roasted potatoes, fresh Vegetable Strudel wrapped in a Puff Pastry corn on the cob and traditional baked beans. Layered strawberry shortcake.

Add sauerkraut stuff whole pig for an additional 8 per person (50 person minimum). DINNER 10

BUFFET DINNER ENHANCEMENTS PLATED DINNERS PLATED BEEF & PORK DINNERS Chef attended carving stations providing appetizer Includes choice of garden or Caesar salad, dinner rolls sized portions. 50 fee is assessed with all chef-attended with butter, iced tea, lemonade, coffee and tea service. Herb Roasted Boneless Pork Loin • 25 carving stations. Enhance your salad... Roast pork loin finished with Michigan apple jus. Pasta Station • 9.75 Michigan Salad • 3 Grilled Sirloin • 29 Bowtie, fettuccini and tortellini pasta with fresh 10 oz. New York strip steak topped with a morel vegetables, pesto, marinara and Alfredo sauces. Bibb lettuce, dried cherries, gorgonzola and toasted walnuts with housemade vinaigrette. mushroom demi-glace. Add chicken, Italian sausage and shrimp for an additional 4 per person. Southwestern Spice Salad • 3 Beef Medallions • 32 Bibb lettuce, bacon and basil-tomato salsa with herb Medallions of beef tenderloin topped with wild Fajita Station • 12.5 and spice vinaigrette. mushroom demi-glace and blue cheese accent. Chicken and beef fajitas with soft shell tortillas, sautéed peppers, onions, tomatoes, shredded lettuce, shredded Strawberry Fields • 3 Filet of Beef • 37 cheese, sour cream and salsa. Fresh spinach, strawberries, toasted pine nuts and goat Six ounce seared filet complemented with demi-glace cheese with housemade green apple vinaigrette. and blue cheese accent. Sushi Station • 14 PLATED CHICKEN DINNERS Hand rolled California, spicy tuna and cucumber sushi Add a soup • 5 rolls with assorted nigiri. Tomato-Basil Bisque, Beef Barley, Classic Chicken Northern Michigan Stuffed Chicken• 26 Noodle, Minestrone, Broccoli Cheddar, Cream of BUFFET DINNER CARVING Mushroom, Gazpacho, Loaded Baked Potato, Butternut Pancetta, spinach and cherry stuffed chicken breast STATION ENHANCEMENTS Squash Bisque topped with Boursin cream sauce. Chef attended carving stations providing appetizer sized portions. Served with appropriate condiments Starch Option: Seared Chicken Breast • 25 and silver dollar rolls. 50 fee is assessed with all chef- Roasted Red Potatoes, Garlic Mashed Potatoes, Lightly breaded, seared chicken breast served with attended carving stations. Au Gratin Potatoes, Risotto choice of Boursin cream sauce with raspberry drizzle, whole grain mustard sauce or wild mushroom sauce. Baked Spiral Ham • 5

Roast Turkey Breast • 5 Chicken Oscar • 29 Plump chicken breast stuffed with crab meat and Jerk Roast Pork Loin with Pineapple Mango asparagus. Finished with classic Béarnaise sauce. Chutney • 7

Herb Roasted Top Round • 8

Roast Prime Rib of Beef • 10 DINNER 11

PLATED FISH & SEAFOOD DINNERS PLATED VEGETARIAN DINNERS CHILDREN’S PLATED MENU

Includes lemonade,, juice or milk. All entrees are served Potato Encrusted Whitefish• 26 Quinoa Stuffed Pepper• 24 with choice of two sides. Fresh great lakes whitefish broiled to perfection and Vegetables and quinoa stuffed into a bell pepper and encrusted with hash brown potatoes. Finished with roasted. Individual Pepperoni or Cheese Pizza • 8 lemon-dill peppercorn compound butter. Vegetable Strudel • 27 Macaroni and Cheese • 8 Parmesan Encrusted Whitefish• 27 Fresh garden vegetables baked in herb butter and Chicken Strips • 9 Fresh great lakes whitefish encrusted with parmesan. wrapped in a pastry. Finished with lemon-caper beurre blanc. Hot Dog • 8

Hamburger • 8 Scottish Salmon• 29 DESSERT Grilled salmon filet topped with maple-sriracha glaze. Sides (select two): Apple Pie French Fries, Mashed Potatoes, Sweet Potato Fries, Shrimp Skewer • 28 Applesauce, Chips, Fruit Cup, Carrot Sticks with Ranch Salted Caramel Apple Cheesecake Two sugar cane skewered shrimp with lemon-butter CHILDREN’S BUFFET MENU sauce. Cherry Pie Includes lemonade,, juice or milk. Based on one hour. 25 person minimum. Herb Encrusted Walleye • 29 Two Chocolate Covered Strawberries Boneless walleye fillet pressed in fresh herbs, panko Bistro Key Lime Pie Entree (choose two) • 12 bread crumbs and sautéed golden brown to perfection. Chicken Strips New York Style Cheesecake Pepperoni or Cheese Pizza Surf & Turf • Market Price Tiramisu Noodles and Marinara Petit filet mignon paired with a 5 oz. lobster tail. Hot Dogs Strawberry Shortcake (layered or traditional) Macaroni and Cheese Hamburger Ultimate Chocolate Cake Sides (select two) White Chocolate Raspberry Cheesecake French Fries, Mashed Potatoes, Sweet Potato Fries, Applesauce, Chips, Fruit Cup, Carrot Sticks with Ranch DESSERT & LATE NIGHT BITES 12

DESSERT STATIONS LATE NIGHT BITES

100 surcharge for fewer than 50 guests, 25 person Available from 9-11pm. 100 surcharge for fewer than 50 minimum. Based on one hour. guests, 25 person minimum. Based on one hour.

Ice Cream Sundae Station • 9 Pizza Bar • 7 Hand-scooped vanilla and chocolate ice cream, hot Assorted housemade pizza. fudge, butterscotch sauce, strawberry sauce, sundae nut topping, whipped cream, M&M’s and Reese’s Slider Bar • 7 pieces. Miniature burgers served with griddled onions, pickles Add fresh fruit for an additional 2 per person. and American cheese. Served with French fries.

Taco Bar • 7 Miniature Dessert Station • 11 Seasoned ground beef served with crisp corn and Assortment of petit fours, miniature cheesecakes, soft flour tortillas, lettuce, tomatoes, cheddar cheese, chocolate covered strawberries and truffles. sour cream and salsa.

Flambé Dessert Station • 8 Chili Dog Bar • 7 Chef-attended station with cherries jubilee or bananas All-beef hot dogs served with Detroit chili sauce, foster served with vanilla ice cream. onions, ketchup, mustard and cheddar cheese. Served with French fries. 50 chef fee is assessed for flambe station. Add 2 per person for both cherries jubilee and bananas foster. Wings • 8 S’more Station • 8 Crisp chicken wings with choice of buffalo, maple- siracha or cherry BBQ sauce. Served with ranch, Marshmallow, cinnamon and honey graham crackers, blue cheese and celery sticks. milk chocolate bars, mini snickers and Andes mints. Choose up to two sauces. Add bonfire for an additional 100 per 2 hours. BAR 13

A 50 per hour bartending fee will be assessed for all cash LIQUOR BOTTLED BEER or sponsored bars if sales do not exceed 100 per hour. HOUSE DOMESTIC • 4.5 Cash Bar Highballs • 5.75 Budweiser, Bud Light, Coors Light, Labatt Blue, Labatt Individuals pays per drink tax and gratuity is additional. Rocks, Martinis, Margaritas and Manhattans • 6.75 Blue Light, Michelob Ultra, Miller Lite, Gluten Free Beer Vodka, Rum, Whiskey, Scotch, Bourbon, Sponsored Bar Gin, Brandy, Tequila IMPORTED • 6 A fully stocked bar featuring house, call, premium or Amstel Light, Corona, Guinness Stout, Heineken super premium brands with the charge reflecting the CALL actual number of drinks based on consumption. Highballs • 6.75 CRAFT • 6.5 - 9 Rocks, Martinis, Margaritas and Manhattans • 7.75 WINE Sam Adam’s, Bell’s, Founders, New Holland, Short’s, New Amsterdam Vodka, Captain Morgan, Bacardi, Petoskey Brewing, Mountain Town, Blackrocks, Atwater, Canadian Club, Jack Daniels, Dewar’s, Jim Beam, TIER 1 Perrin, Austin Brothers Korbel, New Amsterdam Gin, Jose Cuervo Gold Proverb • 7 glass | 26 bottle Chardonnay, Cabernet, Merlot, Pinot Noir DRAFT BEER PREMIUM Kegs are half barrels and yield approximately 115 pint size glasses. Seasonals and additional options available upon TIER 2 Highballs • 7.75 request. Chateau Souverain • 8 glass | 30 bottle Rocks, Martinis, Margaritas and Manhattans • 9 Chardonnay, Cabernet, Merlot, Pinot Noir Absolut, Stolichnaya, Titos, Myer’s Dark Rum, DOMESTIC • 350 Crown Royal, Jameson, Johnie Walker Red, TIER 3 Maker’s Mark, Tanqueray, 1800 Cuervo Budweiser, Bud Light, Coors Light, Labatt Blue, Labatt Willam Hill • 9 glass | 34 bottle Blue Light, Michelob Ultra, Miller Lite, Gluten Free Beer Chardonnay, Cabernet, Merlot, Pinot Noir SUPER PREMIUM Highballs • 8.75 IMPORTED • 450 Rocks, Martinis, Margaritas and Manhattans • 10 Short’s Local’s Light, Amstel Light, Corona, Guinness Grey Goose, Kracken Spiced Rum, Kettle One, Stout, Heineken Jack Daniels Single Barrel, Jameson 12 Year, Johnnie Walker Black, Woodford Reserve Single Batch, CRAFT • 475 - 700 Bombay Sapphire, Patron Silver Bell’s, Founders, New Holland, Short’s, Petoskey Brewing CORDIALS B&B • 10 | Bailey’s Irish Cream • 8.5 Courvoisier • 9.5 | Di’Soronna • 8.5 E&J XO Brandy • 10 | Godiva • 8.5 Kahlua • 7.5 BAR 14

HOUSE BAR CALL BAR PREMIUM BAR

Hourly • 14 Hourly • 16 Hourly • 22 Each additional hour • 7 Each additional hour • 8 Each additional hour • 12

Vodka, Rum, Whiskey, Scotch, Bourbon, New Amsterdam Vodka, Captain Morgan, Bacardi, Absolut, Stolichnaya, Titos, Myer’s Dark Rum, Gin, Brandy, Tequila Canadian Club, Jack Daniels, Dewar’s, Jim Beam, Crown Royal, Jameson, Johnie Walker Red, Korbel, New Amsterdam Gin, Jose Cuervo Gold Maker’s Mark, Tanqueray, 1800 Cuervo BEER | pick up to 4 Budweiser, Bud Light, Coors Light, Labatt Blue, BEER | pick up to 4 BEER | pick up to 4 Labatt Blue Light, Michelob Ultra, Miller Lite, Budweiser, Bud Light, Coors Light, Labatt Blue, Budweiser, Bud Light, Coors Light, Labatt Blue, Gluten Free Beer, NA Beer, Amstel Light, Corona, Labatt Blue Light, Michelob Ultra, Miller Lite, Labatt Blue Light, Michelob Ultra, Miller Lite, Guinness Stout, Heineken Gluten Free Beer, NA Beer, Amstel Light, Corona, Gluten Free Beer, NA Beer, Amstel Light, Corona, Guinness Stout, Heineken Guinness Stout, Heineken, Michigan Craft WINE Proverb WINE WINE Chardonnay, Cabernet, Merlot, Pinot Noir Chateau Souverain Willam Hill Chardonnay, Cabernet, Merlot, Pinot Noir Chardonnay, Cabernet, Merlot, Pinot Noir RENTAL 15

AUDIOVISUAL & MEETING EQUIPMENT EXHIBIT BOOTHS ONSITE RENTAL EQUIPMENT

Hightop Cocktail Table (23”) • 10 per day Wi-Fi Internet Access • Complimentary Display Table • 30 per stay 8’ covered and skirted table 4’ Skirted Table • 10 per day House Sound • Complimentary in select locations Vendor Table • 45 per stay 8’ Skirted Table • 10 per day Podium and Microphone • Complimentary 8’ covered and skirted table, two chairs, wastebasket and electrical outlets 48” Round Table (seats 6-8) • 9 per day Wireless Handheld or Lavaliere Microphone • 95 per day 60” Round Table (seats 8-10) • 9 per day Portable Sound System • 125 per day ELECTRICAL OUTLETS 54”x54” White Linen • 6 per day Mixer Board • 75 per day 300 watt maximum per powerstrip. Power limitations to be discussed with your Convention Services Planner. 72”x72” White Linen • 6 per day Spotlight • 50 per day 110 Voltage • 10 per day 52”x114” White Linen • 9 per day Blu Ray Player (Build In Only) • 40 per day 220 Voltage • 20 per day Table Skirting (per table) • 25 per day Portable Screen - 6’ or 8’ • 30 per day Powerstrip • 10 per stay Chair • 2.5 per day Flipchart and Markers • 30 per day Extension Cord • 15 per stay Wastebasket • 2 per day Wired Microphone • 20 per day

Wireless Laser Pointer/Mouse • 25 per day INTERNET DANCE FLOOR & STAGING Easel (Max of 15) • 5 per day Complimentary WiFi access. Wireless connection for remote presentations available in Vienna and Matterhorn 18’x18’ Dance Floor • 300 per day Portable LCD Projector and Screen • 150 per day with rental of HDMI LCD projectors. 21’x21’ Dance Floor • 400 per day Portable HD LCD • 200 per day Wired Internet Connection • 200 per connection per day 6’x8’ Dance Floor • 30 per section Vienna HD Built-In LCD • 500 per day

Vienna A HD Built-In LCD • 400 per day TELEPHONE SERVICE POLICIES 72 hour advancee notice required. Specify local, long Vienna B HD Built-In LCD • 200 per day distnace or international calling capabilities, as well as dial- Customers may be responsible for costs incurred as a result in/dial-out capabilities. Matterhorn HD Built-In LCD • 500 per day of cancelled requests and equipment ordered but not used. Technicians are available to assist in the setup or Matterhorn B or D HD Built-In LCD • 250 per day Speaker Phone • 100 per day, plus toll charges configuration of customer owned equipment or to be present Soundstation Speaker Phone • 115 per day, plus toll charges during meetings and presentations at the cost of $52 per hour, forty-eight hour notice is required.